These stuffed sweet potatoes are full of fresh flavor and surprisingly satisfying—true little showstoppers. At first, you might not expect just how much pleasure a dish like this can deliver, but trust me—they’re well worth a try!
I created this recipe for Pere ja Kodu magazine in April 2024, while brainstorming new ways to bring minced meat to the family dinner table. Sweet potato is such a fun and versatile ingredient—you can turn it into fries, mash, creamy soups, even cakes… and as it turns out, it works beautifully as a base for stuffing too.
And what makes it even better, is that it’s a no-fail type of recipe. So let’s dive right in—and don’t forget to let me know how it turned out! Tag me on Instagram or drop a comment—I’d love to hear how it tasted.
Stuffed sweet potatoes
Ingredients
Preparation
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Wash the sweet potatoes thoroughly and then pierce the skin all around with a fork. Rub the sweet potatoes with olive oil and sprinkle with salt. Place on a baking tray lined with baking paper, and bake at 170 degrees Celsius for 50 minutes.
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To make the filling, peel and chop the onion and garlic, gently heat in oil with coriander and ginger. Add the minced meat and fry until the meat is cooked. Add salt, pepper, chopped cherry tomatoes, chopped pineapple, and tomato paste. Sprinkle with fresh coriander and drizzle with lime juice, then stir through. In a separate bowl, mash the avocado with a fork, add salt, pepper, fresh chopped coriander, and a little lime juice. Mix well.
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Make a slit in the middle of the baked sweet potatoes and gently open them up, press down the soft sweet potato flesh slightly to make room for the filling. Spoon the warm minced meat filling into the centre and top with the avocado mixture. Serve immediately.
